Walking in the streets of Wanzhou, Chongqing, you will find such a delicious food, called Yanggege. Outside every small restaurant, there are piles of tall "gege", which are steaming and full of fragrance, and people can't help but want to taste what is delicious!
Sit down, order a mutton space, and smell the steaming fragrance, which greatly increases people's appetite. There is a little coriander embellishment on it, and you can tell it was sent before serving. Below the coriander is mutton, wrapped in rice noodles, delicious and delicious. After eating mutton, there are some sweet potato chips. Sweet potato is sweet. Is this the rhythm of dessert? Anyway, as long as it's delicious, why think so much
Yang Gege practices:
1. Rice flour: 500g of glutinous rice, 4g of dried pepper and 5g of star anise, stir-fried in a pot with low fire until the glutinous rice is light golden yellow and fragrant, and then crushed in a cooking machine. The smaller the particles, the less complete the powder.
2. Cut the mutton into strips with a length of 4 or 5 cm. Add onion ginger wine juice to remove fishy smell, add salt, chicken essence, monosodium glutamate, bean paste and a little thirteen spices to marinate and taste.
3, sweet potato diced, 3 or 4 cm big, probably one space can hold four or five sweet potatoes.
4. Put the marinated mutton into the rice noodles and mix well. A catty of mutton is about 80 grams of rice noodles. (Be careful not to have dry powder, otherwise some steamed rice grains will be hard and affect the taste. )
5, steamer SAIC, put it in for steaming.